Fresh, organic herbs grow at Bonterra Organic Vineyards’ McNab Ranch throughout the year, but summer herbs are among the best – especially the basil. These stone fruit ice pops are a bit reminiscent of a white wine sangria—a bit tart, a little sweet, and full of fresh peach flavor with an infusion of basil.
- 3 fresh, ripe peaches
- Juice and zest of 1/2 lime
- 1/2 cup Bonterra Sauvignon Blanc
- 1/4 cup basil simple syrup (recipe below)
- Basil leaves, for garnish
Slice and pit 2 of the peaches and add them to a high-speed blender. Add the wine, lime juice & zest and basil simple syrup and process until smooth. Pour half the mix into ice pop molds, then add slices of the remaining peach and a few basil leaves to each pop mold in a decorative manner. Cover with remaining liquid, add popsicle sticks and transfer to the freezer until fully set, about 4-6 hours.
- 1 cup water
- 1/2 cup sugar
- 1 cup packed basil leaves
Add all of the ingredients to a medium saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally until sugar has dissolved. Remove from heat, cover and let infuse for about 1 hour. Transfer to a jar with a lid and chill in the refrigerator until cold. Strain the syrup, discarding the basil leaves, when ready to use. Store any leftover syrup in a jar with tight-fitting lid in the fridge for up to 1 week.
Serving note: Eat the popsicles as-is, or for a special treat, pop them into a glass of Bonterra Sauvignon Blanc!